Pasta E Fagioli

This used to be one of your favorite soups.  When you were 5 and we lived at Nani & Bumba's house you were sick and asked for this for dinner 4 nights in a row!  

Ingredients:
1 lb. ground beef
1 small onion, diced
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 quart of tomatoes (or 2 14.5 oz. diced tomatoes)
1 15-oz. can red kidney beans (w/ liquid)
1 15-oz. can Great Northern Beans (w/ liquid)
1 15-oz. can tomato sauce
1 cup beef broth (check for gluten)
2 cups tomato juice
1 T. white vinegar
1 ½ t. salt
1 t. oregano
1 t. basil
½ t. pepper
½ t. thyme
1 box gluten free elbow macaroni

Directions:
Brown the ground beef in a large stock pot or Dutch Oven over medium heat.  Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.  

At 50 minutes in, cook the pasta in a separate pot. Add more tomato juice or beef broth to the soup at this point if you feel it needs more liquid. Put a spoonful of macaroni in a bowl and ladle soup on top. You cannot put gluten free noodles in this soup to combine or the next day the noodles will turn to mush. I serve with gluten free garlic bread or tortilla toasts. Enjoy!